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Pecan Pie Cheesecake by


1 & 3/4 cups vanilla wafer crumbs (made by crushing nilla wafers)
1/4 cup brown sugar
1/3 cup butter

Pecan filling:
1 cup sugar
2/3 cup corn syrup
1/3 cup butter, melted
2 eggs, beaten
1 & 1/2 cups pecans, chopped
1 teaspoon vanilla

Cheesecake filling:
3 (8oz.) packages cream cheese, softened
1 & 1/4 cups brown sugar
2 Tablespoons flour
4 eggs
2/3 cup heavy whipping cream
1 teaspoon vanilla

1 can Dulce De Leche
3/4 cup pecan halves
2 Tablespoons sugar
2 Tablespoons water


Crust: Preheat oven to 350*F. Combine vanilla wafer crumbs and brown sugar. Add melted butter, stirring to combine. Press evenly into bottom and up sides of a 9 inch springform pan. Bake 6 minutes. Let cool.
Pecan Filing: In a medium saucepan, bring sugar, corn syrup, melted butter, eggs, pecans, and vanilla for the filling to a boil over medium-high heat, stirring well. Reduce heat, and simmer stirring constantly until thickened, 8-10 minutes. Pour into prepared crust. Set aside.
Cheesecake filling: Reduce oven to 325*F. Beat cream cheese until creamy. Add brown sugar and flour beating until fluffy. Add eggs, one at a time, beating just until combined after each addition. Stir in cream and vanilla. Pour cheesecake over pecan filling.
Tip: place cheesecake on a cookie sheet. Bake for 1 hour. Turn off oven and leave cheesecake in oven with oven door closed for 1 hour. Run knife around edges of cheesecake to release sides. Do not take out of pan. Let cool completely. Release the sides of the springform pan and place cheesecake on platter or cake plate.
Garnish: Empty the can of Dulce De Leche into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread. Spread on top of cheesecake. Spread pecans on a sheet pan. Preheat oven to 350*F. Place pecans in oven and toast. In a small saucepan, add toast pecans, sugar and water. Over medium-high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed. Pour pecans onto a piece of parchment paper to cool. When cooled, decorate top of cheesecake. Refrigerate.

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